How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December. These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

For my first cookie and to kick of the event I have chosen and rather simple cookie. I based my choice on the ingredients I had on hand in my pantry and the use of fresh cranberries was intriguing! Lucky for me they are totally delicious! I did skip the white chocolate as no one in the house is a fan and I had major problems with the drizzle…you still get the idea right?

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Makes about 30

Ingredients

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup (packed) golden brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup old-fashioned oats

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/2 cup coarsely chopped fresh or frozen cranberries

2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Preparation

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.

They look great! These were the first ones I made, too (posting tomorrow or Thursday). I admit, I didn't even try the drizzle (I forgot). =) I thought they were pretty good with the cranberries, but I'll have to check out your other recipe, too.

Here we go again, Judy! These cookies look yummy and I'm trying to remember at this point if they're on my list. I'll definitely have to check out your recipe too. I have four cookies made already and hope to do a quickie post each night. Cross your fingers!